果蔬采后酶促褐变机理及影响褐变的因素研究进展

摘要

The reaction mechanism of polyphenol oxidase and peroxidase during fruit and vegetable enzymatic browning after harvest, the reaction mechanism and classification of phenolic material , and the factors affecting browning were reviewed.%综述了果蔬采后酶促褐变过程中与褐变有关的酶如多酚氧化酶、过氧化物酶等的反应机理，反应底物酚类物质的反应机理及分类，以及影响褐变的因素研究进展。